A possibility is that you are smelling DMS, a sulfur-containing compound that smells like canned corn or a corn refinery, or that the yeast reduce DMS to hydrogen sulfide, which has the classical eggy sulfur smell. You may not be boiling enough to drive out all the DMS-precursor compounds since you are using a Pils malt and you missed your post-boil gravity.

I don't see a reason why the water would contribute to excessive sulfury notes. It is probably the yeast. Another good practice is to make sure that wort contacts copper during the brewing process. Copper complexes with sulfurous compounds in the wort and removes them as a precipitate. I piece of copper tubing may be all you need.

I don't see a reason why the water would contribute to excessive sulfury notes. It is probably the yeast. Another good practice is to make sure that wort contacts copper during the brewing process. Copper complexes with sulfurous compounds in the wort and removes them as a precipitate. I piece of copper tubing may be all you need.

I didn't mean to imply that the water might have anything to do with the sulfur. I am just not used to seeing so many different salt additions. but I also use RO instead of Distilled so perhaps you need the extra sodium in that case. I'm also lazy so if I don't need it for the calcium or the chloride/sulfate balance I don't add it. (or pH of course)

I used 3068 in a hefe and it had a sulfur smell while fermenting. Without looking at my notes I had it in the primary for about the same time, but probably a little higher temp. I cant remember how strong the sulfur smell was when I bottled it, but after conditioning in the bottle a few weeks it was not there. As far as the banana goes the lower temp may have not produced as many esters as I did have banana flavor. Also according to their website, overpitching the yeast may reduce the banana flavor.

Also if it was cold outside and you did not have a rigourous boil could the sulfur compounds from the mash not have boiled off?

would a tranfer to secondary help with this problem? Getting the beer off of the yeast cake...

If you are getting the eggy sulfur smell, a transfer to secondary can be helpful as the eggy odor will be stripped out by the carbon dioxide that will be lost during the transfer. However, getting the beer off the yeast cake is generally not helpful for green home brews as the yeast reabsorbs some undesirable taste/odor compounds at the end of primary fermentation like diacetyl.

Well, increasing the yeast activity prior to bottling will help as well.

1. Agitate the beer without oxidation.2. Increase the fermentation temperature.

I've heard of brewers injecting some CO2 into the bottom of the fermentor. CO2 helps to allow off-flavors to escape. Just don't confuse CO2 with Oxygen, you'll oxidize your beer and you'll end up drinking cardboard.

Both of those things might help to increase the yeast activity. When yeast are more active more CO2 will escape releasing the sulfur compounds. Perhaps you are bottling too early for this to happen?

Regular poster on here, but found this thread on a google search (I am having a similar problem)...though I was originally trying to turn this beer around in about 9 days for a party...not looking too good right now. The beer has a real clean, fresh, wheaty, citrusy aroma, but I am getting a weird sulfury, almost papery/cardboardy oxidized aroma. The taste starts out really bright, but ends with a strange (and slight) farty thing thats somewhere between eggs and paper.

Not contained in the notes below:-1L starter, decanted, made additional 1L starter and pitched when active (entire starter with starter beer of 2nd step)--borderline overpitch so the beer would finish quicker -cold-pitched at 66* (partially due to the fact that I likely pitched about 1.3x the recommended amount), fermented there for 3 days, raised to 68, checked sample, gravity was down to 1.011, ramped to 70 after 5 days (today), might consider going to 72* tomorrow-15min Protein rest @ 122, 5 min decoction to 155*, sacc rest 65 minutes, decoction to mash out, single batch sparge-used centennial to try to get some citrus in the beer from another 'angle'-the wort smelled so amazingly delicious when I pitched (almost like a fruity muffin of some sort), I ran to a buddy's to pick up some distillery-grade fermcap, which I was convinced would help keep some of the post-boil aroma goodness in the beer (it didn't....would love to know how to retain more of the aromas this beer had).

Even in tasting between today and yesterday, it seems as though the sulfur might have dissipated a bit. Or maybe it was the silicone fermcap of death that I added that's going to kill me.

Regular poster on here, but found this thread on a google search (I am having a similar problem)...though I was originally trying to turn this beer around in about 9 days for a party...not looking too good right now. The beer has a real clean, fresh, wheaty, citrusy aroma, but I am getting a weird sulfury, almost papery/cardboardy oxidized aroma. The taste starts out really bright, but ends with a strange (and slight) farty thing thats somewhere between eggs and paper.

Not contained in the notes below:-1L starter, decanted, made additional 1L starter and pitched when active (entire starter with starter beer of 2nd step)--borderline overpitch so the beer would finish quicker -cold-pitched at 66* (partially due to the fact that I likely pitched about 1.3x the recommended amount), fermented there for 3 days, raised to 68, checked sample, gravity was down to 1.011, ramped to 70 after 5 days (today), might consider going to 72* tomorrow-15min Protein rest @ 122, 5 min decoction to 155*, sacc rest 65 minutes, decoction to mash out, single batch sparge-used centennial to try to get some citrus in the beer from another 'angle'-the wort smelled so amazingly delicious when I pitched (almost like a fruity muffin of some sort), I ran to a buddy's to pick up some distillery-grade fermcap, which I was convinced would help keep some of the post-boil aroma goodness in the beer (it didn't....would love to know how to retain more of the aromas this beer had).

Even in tasting between today and yesterday, it seems as though the sulfur might have dissipated a bit. Or maybe it was the silicone fermcap of death that I added that's going to kill me.